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Spaghetti Squash & Fried Chickpeas

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This is what I’m doing right now:

  • Watching The Bachelor Wedding on TV
  • Watching Grammy’s performance replays online
  • Stalking the Charlotte Startup Weekend hashtag on Twitter to see who wins #csw6
  • Responding to work emails
  • Writing this blog
  • Texting with my friends about all of these things

All of them. At the same time. This level of severe overstimulation and isolation calls for human intervention or a long book or a shower or something. And while my messy existence might be in need of a major life detox right now, my meal for you tonight is spickety span.

Spaghetti Squash with Fried Chickpeas and Avocado

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • 1 can chickpeas
  • 2 tablespoons coconut oil
  • salt
  • 1 avocado, diced

Instructions

  1. Roast Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out seeds. Drizzle with olive oil. Place cut-side down on a cookie sheet and roast at 425 for about 25-30 minutes. You’ll know it’s done when you scrape the inside with a fork and it releases spaghetti-like noodles.
  2. Fry Chickpeas: While the spaghetti squash is roasting, warm coconut oil in a skillet over medium-high heat. Rinse and drain chickpeas and then fry until golden-brown and crispy. Sprinkle with salt.
  3. Assemble: Top prepared spaghetti squash with chickpeas and avocado. I also like walnuts and hot sauce. Go nuts.

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And in case you care:

  • Sean and Catherine are cute. She looked stunning. YES to floor-length bridesmaids dresses. NO to the honeymoon suite cam.
  • All you need to know about the Grammy’s is that Bey & Jay are untouchable. And Taylor Swift is so white.
  • I totally predicted the winner of Charlotte Startup Weekend and it is You Compete Me. Check ’em out.
  • I’m starting a new job tomorrow and I am excited.
  • Here is this blog.
  • Katy gets a trophy for live-texting me #CSW6 updates.

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